The ultimate guide to beef fundamentals and master cuttingtechniques
An ideal training tool that’s perfect for use in grocerystores, restaurants, foodservice companies, and culinary schools,as well as by serious home butchers, The Art of Beef Cuttingprovides clear, up-to-date information on the latest meat cuts andcutting techniques.
Written by Kari Underly, a leading expert in meat education,this comprehensive guide covers all the fundamentals of butcheryand includes helpful full-color photos of every cut, information oninternational beef cuts and cooking styles, tips on merchandisingand cutting for profit, and expert advice on the best beef-cuttingtools.
- This is the only book on the market to include step-by-stepcutting techniques and beef fundamentals along with information onall the beef cuts from each primal
- Includes charts of NAMP/IMPS numbers, URMIS UPC codes, and mainmuscles for each beef cut; Latin American cut names andcooking methods; and cooking tips for each cut for easyreference
- The author is an expert meat cutter who has developed some ofthe newest meat cuts for the National Cattlemen’s BeefAssociation and created their current retail beef cut charts
The Art of Beef Cutting is the perfect reference andtraining manual for anyone who wants to master the basic techniquesof beef fabrication.
|Product dimensions:||8.80(w) x 11.90(h) x 1.10(d)|
About the Author
As a third-generation butcher, KARI UNDERLY witnessed theart of beef cutting at a very young age. With her own passion forthe craft ignited, Kari became a journeyman meat cutter, and aftergaining experience at the retail level, she moved on to meateducation, merchandising, and muscle research. As a consultant tothe National Cattlemen's Beef Association, Kari helped create theFlat Iron steak and Denver cut. She is the founder of Range, Inc.,a consultancy dedicated to helping companies in the perishablemarketplace develop merchandising tools and new market strategies.Kari speaks frequently on the topic of retail meat marketing andconducts training seminars on meat merchandising for chefs andstudents.For more information on Kari and Range, Inc., visitwww.rangepartners.com.
Table of Contents
5 CHAPTER ONE: BEEF BASICS: FACTS AND FUNDAMENTALS
19 CHAPTER TWO: UNDERSTANDING YOUR TOOLS
27 CHAPTER THREE: MASTERING CUTTING TECHNIQUES
49 CHAPTER FOUR: BEEF CUTTING — BASICS AND BEYOND
131 BRISKET, SHANK, PLATE, AND FLANK
147 CHAPTER FIVE: EXPLORING GROUND BEEF
157 CHAPTER SIX: CUTTING FOR PROFIT
169 CHAPTER SEVEN: FLAVOR OVERVIEW, COOKING TIPS, AND SAFEHANDLING
181 CHAPTER EIGHT: INJURY PREVENTION STRATEGIES
191 APPENDIX, SOURCES AND CREDITS, ACKNOWLEDGMENTS
217 GENERAL INDEX
230 PRIMAL, SUBPRIMAL, CUTS INDEX
Most Helpful Customer Reviews
I received this book as a gift and it has taught me so much! It is NOT just for professionals, but regular chefs like me. I have saved so much money buying large cuts of meat and then cutting them down myself. This book is a must have for anybody who loves meat!